Các bài viết có thể truy cập công khai - Isabel C.F.R. FerreiraTìm hiểu thêm
Không có ở bất kỳ nơi nào: 445
Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives
M Carocho, P Morales, ICFR Ferreira
Trends in food science & technology 71, 107-120, 2018
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal
Sweeteners as food additives in the XXI century: A review of what is known, and what is to come
M Carocho, P Morales, ICFR Ferreira
Food and Chemical Toxicology 107, 302-317, 2017
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal
Functional foods based on extracts or compounds derived from mushrooms
FS Reis, A Martins, MH Vasconcelos, P Morales, ICFR Ferreira
Trends in Food Science & Technology 66, 48-62, 2017
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal, European Commission …
Grape pomace as a source of phenolic compounds and diverse bioactive properties
CM Peixoto, MI Dias, MJ Alves, RC Calhelha, L Barros, SP Pinho, ...
Food Chemistry 253, 132-138, 2018
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal
Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions
L Barros, M Dueñas, MI Dias, MJ Sousa, C Santos-Buelga, ICFR Ferreira
Food chemistry 136 (1), 1-8, 2013
Các cơ quan ủy nhiệm: Government of Spain
Optimization of heat-and ultrasound-assisted extraction of anthocyanins from Hibiscus sabdariffa calyces for natural food colorants
J Pinela, MA Prieto, E Pereira, I Jabeur, MF Barreiro, L Barros, ...
Food chemistry 275, 309-321, 2019
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal, Government of Spain
Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques
BR Albuquerque, MA Prieto, MF Barreiro, A Rodrigues, TP Curran, ...
Industrial Crops and Products 95, 404-415, 2017
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal, Government of Spain
Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety
J Pinela, ICFR Ferreira
Critical Reviews in Food Science and Nutrition 57 (10), 2095-2111, 2017
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal
Potato peels as sources of functional compounds for the food industry: A review
SL Sampaio, SA Petropoulos, A Alexopoulos, SA Heleno, ...
Trends in Food Science & Technology 103, 118-129, 2020
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal
Edible flowers: Emerging components in the diet
TCSP Pires, L Barros, C Santos-Buelga, ICFR Ferreira
Trends in Food Science & Technology 93, 244-258, 2019
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal, Government of Spain
Wastes and by-products: Upcoming sources of carotenoids for biotechnological purposes and health-related applications
N Martins, ICFR Ferreira
Trends in Food Science & Technology 62, 33-48, 2017
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal
UV-irradiated mushrooms as a source of vitamin D2: A review
O Taofiq, A Fernandes, L Barros, MF Barreiro, ICFR Ferreira
Trends in Food Science & Technology 70, 82-94, 2017
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal
Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques
E Backes, C Pereira, L Barros, MA Prieto, AK Genena, MF Barreiro, ...
Food Research International 113, 197-209, 2018
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal, European Commission …
Targeted metabolites analysis in wild Boletus species
SA Heleno, L Barros, MJ Sousa, A Martins, C Santos-Buelga, ...
LWT-Food Science and Technology 44 (6), 1343-1348, 2011
Các cơ quan ủy nhiệm: Government of Spain
Bioactive compounds content and antimicrobial activities of wild edible Asteraceae species of the Mediterranean flora under commercial cultivation conditions
SA Petropoulos, Â Fernandes, N Tzortzakis, M Sokovic, A Ciric, L Barros, ...
Food Research International 119, 859-868, 2019
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal, Ministry of Education …
Use of HPLC–DAD–ESI/MS to profile phenolic compounds in edible wild greens from Portugal
L Barros, M Dueñas, ICFR Ferreira, AM Carvalho, C Santos-Buelga
Food Chemistry 127 (1), 169-173, 2011
Các cơ quan ủy nhiệm: Government of Spain
Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties
BR Albuquerque, C Pereira, RC Calhelha, MJ Alves, RMV Abreu, ...
Food chemistry 309, 125735, 2020
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal
Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds
JI Alonso-Esteban, J Pinela, A Ćirić, RC Calhelha, M Soković, ...
Food Chemistry 374, 131754, 2022
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal, Ministry of Education …
Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology
CL Roriz, L Barros, MA Prieto, P Morales, ICFR Ferreira
Food chemistry 229, 223-234, 2017
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal, Government of Spain
Incorporation of natural colorants obtained from edible flowers in yogurts
TCSP Pires, MI Dias, L Barros, JCM Barreira, C Santos-Buelga, ...
Lwt 97, 668-675, 2018
Các cơ quan ủy nhiệm: Fundação para a Ciência e a Tecnologia, Portugal, Government of Spain
Chương trình máy tính sẽ tự động xác định thông tin xuất bản và thông tin về nhà tài trợ